Fathead Pizza Dough Low Carb

Fathead pizza…? Haven’t heard of it? If you are eating low carb, you will absolutely love this. Come check it out!

NOTE -  Recipe makes an individual pizza of 2 servings (Hand in pic for size reference, I had a lot of questions about that so I figured it was easier to just mention it!)  Most fathead recipes are for a large size pizza. I needed a small one.

INGREDIENTS

• 2oz cream cheese
• 3/4 cup shredded mozzarella
• 1 egg, beaten
• 1/4 tsp garlic powder
• 1/3 cup almond flour

INSTRUCTIONS

1. Preheat the oven to 425°
2. In a small bowl, add cream cheese and mozzarella. Microwave on high for 20 seconds at a time until melted.
3. Add remaining ingredients to the melted cheese.
4. Mix as well as you can. It does get a tad bit odd here, because mozzarella turns to a big glob when melted. It is ok, it will work together.
5. Grease a pizza pan, spread dough out into a 1/2″ thick circle.
6. Please visit Fathead Pizza Dough Low Carb for full instructions

Vegan Roasted Cauliflower Buffalo Pizza

This Vegan Roasted Cauliflower Buffalo Pizza is the perfect balance of spiciness and creaminess with a nice crunch from the cauliflower.

Cauliflower is marinated before it takes a roast in the oven to crisp up and cook through. Most buffalo sauce is vegan, but always be sure to check the ingredients. Top everything off with red onions, vegan ranch, green onions and cilantro and you have a super tasty pizza that vegans and non-vegans will love!

INGREDIENTS

• 16 oz pre-made pizza dough
• 1/2 head cauliflower cut in bite sized pieces
• 4 tsp olive oil
• 1 tsp garlic powder
• 1 tsp chili powder
• 3/4 cup buffalo sauce separated
• pepper to taste
• 1/4 red onion sliced
• 1/4 cup vegan ranch
• 2 green onions diced
• 2 tbsp. cilantro diced

INSTRUCTIONS

1. One hour before you want to cook the pizza, place the dough on a flour-dusted countertop.
2. While dough is coming to room temperature, preheat oven to 425 degrees and line a baking sheet with foil.
3. In a large bowl combine cauliflower, olive oil, garlic powder, chili powder, pepper and 1/4 cup of buffalo sauce. Stir to combine. Spread evenly on baking sheet and cook for 20 minutes, flipping halfway. Remove from oven and increase oven heat to 475 degrees. Place cauliflower back in the bowl. Add remaining buffalo sauce and stir to combine.
4. Please visit Vegan Roasted Cauliflower Buffalo Pizza for full instructions.

Low-Carb Deconstructed Pizza Casserole

Let’s start the year out right with this Low-Carb (and Gluten-Free) Deconstructed Pizza Casserole! This recipe is low-carb, Keto, low-glycemic, and gluten-free.

I love the first day of a brand new year, and I know that’s when many of you are starting with a new or renewed commitment to more carb-conscious eating. So of course on that day I want to start the year with a new low-carb recipe on the blog. And since some people struggle with feeling deprived when they give up their carbs, if I can come up with a new recipe that can be considered low-carb comfort food, that really makes me happy.

This year I had another recipe in mind for January 1, but when the idea for this Low-Carb Deconstructed Pizza Casserole popped into my mind yesterday, I just couldn’t wait to make it. Then when the casserole was cooking I couldn’t wait to eat it, and after I tried it, I couldn’t wait to share the recipe with you! I can already tell this is going to be a repeater at my house, and I promise it will be a hit with anyone who likes pizza.

INGREDIENTS

• 1 can (14.5 oz.) diced tomatoes (do not use petite dice)
• 5 links (19.5 oz.) uncooked turkey Italian sausage (I used my favorite turkey Italian sausage; use pork sausage if you prefer.)
• 2 tsp. + 2 tsp. olive oil
• 1/2 tsp. dried oregano
• salt and fresh-ground pepper to taste (I didn’t use much salt.)
• 8-12 oz. fresh mushrooms, washed and cut into thick slices (I used brown Cremini mushrooms.)
• 1 1/2 cups grated Mozzarella cheese (I used part-skim mozzarella)
• 15 slices pepperoni, cut in half (I used regular pepperoni, but for less fat you can use turkey pepperoni if you prefer)

INSTRUCTIONS

1. Preheat oven to 400F/200C. Spray an 8 inch x 11 inch glass casserole dish with non-stick spray or olive oil.
2. Pour the diced tomatoes into a colander placed in the sink and rinse with cold water. Let tomatoes drain a minute or two, then spread them out on paper towels to dry (or blot dry with another paper towel on top.)
3. While tomatoes dry, heat 2 tsp. olive oil in a large non-stick frying pan, squeeze the sausage out of the casing, and cook sausage over medium-high heat until it’s nicely browned, breaking it apart as it cooks. (I use an old-fashioned potato masher to break the sausage apart.)
4. While sausage cooks, wash mushrooms, pat dry, and slice into thick slices.
5. When the sausage is done make a layer of sausage in the bottom of the casserole dish and top with the drained tomatoes, spreading them out over the top of the sausage. Season with dried oregano, salt, and fresh-ground black pepper. (I didn’t use much salt.)
6. Please visit Low-Carb Deconstructed Pizza Casserole for full instructions.